Provençal Rack of Lamb Reviews

Rack of lamb, a popular restaurant cut, is easy to cook at home. Smaller Australian or New Zealand racks are the perfect size to serve two. Roasting the meat over sliced potatoes enlivens them with savory juices.

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Reviews

users rating4/4

This review is overdue. Made it years ago for the first time and the rave reviews I recived for it encouraged me to cook more. I always make extra herb mixture, but otherwise this recipie is as close to perfect as I have ever made. Of course make sure to use quality fresh ingredients as the simplicity of this dish highlights them.

Fantastic, company worthy recipe. I made extra tomatoes, extra garlic paste mixture. Baked for 15 minutes temp. was 130. I'd consider baking at 375, since I think it was was too close to medium after sitting....though still pink and delicious!

This was easy and delicious. I didn't make the tomatoes, and roasted the lamb for less than 15 minutes at 375* and it was perfectly medium rare. I may have browned it a little longer than stated...I was cutting shallots and potatoes at the same time.

I have been using epicurious for years to find great recipes and I have had a lot of success. I think this is my first review ever. It is wonderful, everyone in my family liked it, in fact its just a monday and i'm making it again! Make this recipe, you can't be disappointed. I did double the garlic and herb, and I put blue cheese on the tomatoes. Wow.

Excellent recipe! Cooked a 2.25 lb. rack of lamb. Tripled the garlic and herb paste. The tomatoes were a good addition. One of the best lamb dishes I have ever had. If I ordered this dish in a restaurant, I would have been very pleased.

First time I have done a rack of lamb -- this was so easy and so good I don't know why I have never tried it before. I used fingerlings and made more herb mix. So quick and easy, I can do it on a week night. Highly recommend!

This is a wonderful meal! As always for me takes longer than the overall time course, but actual oven time was quicker. Cut a 10 rib roast into couplets. To tomatoes I added large chopped garlic scapes, I did not drain the fat after browning meat, and substituted yellow flesh sweet potatoes for potato. Other accompaniment was roasted romanesco with shallots, lemon and butter.
Definitely an impressive delicious dish.

Have not found time
to cook for the past
few years, but
somehow managed a
delicious Easter
dinner for family
and friends with the
preparation of this
great recipe that
requires only one
addition, which was
lemon tiramisu
prepared with
Limoncello Liqueur.
I will have to learn
to take more time to
prepare these
culinary gems that
are so satisfying
and fun to prepare
without the
requirement of
sitting in a
restaurant and being
waited on instead of
preparing in your
home.

We eat very well as a rule and we both cook often. So when I get a "Wow!" after just one bite I know we have a winner. As others have said, from start to finish about 40 minutes in one pan - I used a very large Calphalon straight-sided skillet; the potatoes browned beautifully in it. This is a lovely rustic way to do rack of lamb - full of flavor and super-simple, even a novice cook could do it. I highly recommend making extra tomatoes as their acidity offsets the fattiness of the lamb nicely; we served it with plain steamed then flash-sauteed green beans in EVOO. Fabulous!